Five Essential Meals for Men

You probably have a desert-island list of the music or books—or women—you'd want to have around if you were shipwrecked. But when it comes to the meals you can live on indefinitely, it's not as simple as playing favorites. The best recipes are the ones tailored just for you: foods that fit after a long day at work, when someone stays for breakfast, or late at night when you crave sustenance. Master these dishes and you'll never be stranded, no matter when your hunger strikes.

The One-Pan Breakfast

Big Breakfast Fry-Up

When a woman stays for breakfast, cold cereal won't cut it. But juggling the timing on eggs, bacon, and home fries can be tricky. Use this all-in-one recipe instead. "Because you serve it rustic-style—directly from the pan it was cooked in—it's a simple yet sexy presentation," says chef Tyler Florence of Wayfare Tavern in San Francisco and the author of Tyler Florence Family Meals. "Add some toasted country bread and you're done."

1 In a large skillet over medium heat, cook the bacon until crispy, 5 to 6 minutes. Then transfer it to a paper-towel-lined plate to drain, leaving the fat in the pan. Add the mushrooms and tomatoes to the pan and saute on medium high until the mushrooms are lightly browned, about 1 minute. Sprinkle with salt and pepper and transfer the mixture to a plate.

2 Reduce the heat to low; add 1 to 2 teaspoons of olive oil to the pan if needed, and then carefully crack in the eggs. Cook them sunny-side up, or until the whites are set but the yolks are still runny.

3 Distribute the bacon and the mushroom-tomato mixture evenly around the pan. Sprinkle on salt and pepper, and add the thyme and arugula. Add a drizzle of olive oil. Serve straight from the pan with the toasted bread.

Makes 4 servings

The Weeknight Pasta

Linguine with Clams

Opening a jar of red sauce might be the default move when you're craving pasta, but there's another way to go: quick-cooking clams in a sauce made from pantry staples, such as olive oil and garlic. "It's the easiest way to look like a rock star," says Frank Falcinelli, co-chef at Frankies 457, in Brooklyn. "Grab some clams on your way home from work and you're set," adds Frank Castronovo, the other cochef at Frankies.

1 Bring a large pot of water to a boil, salt it well, and add the pasta. Now start the sauce: Add the olive oil to a large skillet or saute pan over medium-high heat. After a minute, add the garlic and cook it, stirring, until it's deeply golden but not yet browned, 2 to 3 minutes.

2 Add the red-pepper flakes. Then add the clams, cover the pan, and reduce the heat to medium low. Cook, shaking the pan occasionally, until the clams open and release their juices, about 5 minutes.

3 Take the pasta off the heat a minute or so earlier than the package instructions specify. Drain it well and transfer it to a platter. Pour the clam mixture on top and sprinkle on a pinch of salt and the parsley. Finish with lots of freshly ground pepper.

Makes 2 servings

The Late-Night Snack

The Torta Dog

After a long night out, it's a shame to quell your hunger by dipping carrots in peanut butter. There's another way to engineer the contents of your fridge into a snack: the Torta Dog. "It's a fast, creative version of a classic Mexican sandwich," says Vinny Dotolo of Animal restaurant in Los Angeles. "It's got the hit of protein you need, and it works no matter what you put on it."

1 Microwave the hot dog on a plate until warmed, about 30 seconds. Then place it on the tortilla and top it evenly with cheese. Microwave again until the cheese is melted. Add your toppings, fold up the tortilla, and enjoy.

Makes 1 serving

The Fast, Impressive Dinner

Pollo alla Diavola

Roasting a chicken has always been a great way to score chef points effortlessly. This version cooks up fast—and looks amazing on a platter. Start a day ahead by marinating the bird. After you roast it, you'll make a quick pan sauce. "We use homemade pickled peppers for the sauce, but store-bought works fine," says Nick Anderer, chef of Maialino, in New York City. "The chicken's great with sauteed broccoli rabe or roasted potatoes."

1 The day before you cook the chicken, combine the oil, salt, thyme, pepper, and red-pepper flakes in a wide baking dish. Add the chicken, turning it to coat it evenly, and then cover and refrigerate it overnight.

2 Half an hour before you're ready to cook, remove the chicken from the fridge. Preheat the oven to 375°F. Place a cast-iron skillet or other ovenproof pan in the oven until it's medium hot, about 5 minutes.

3 Remove the pan from the oven and add the chicken, skin side down. Then add another cast-iron skillet on top of the bird to weigh it down. Place the chicken in the oven to roast until it's golden brown and juices run clear when it's pierced in the hip joint, 45 to 55 minutes. Remove the chicken to a cutting board to rest, leaving the juices in the pan.

4 To make the sauce, place the pan on medium-low heat and whisk in the broth, pickling liquid, and tomato sauce, scraping any browned bits from the bottom of the pan. Simmer until the liquid is slightly thickened, 5 to 10 minutes. Cut the chicken into quarters and serve each with the pan sauce and a cherry pepper.

Makes 4 servings

The Go-To Stir-Fry

Lemongrass Pork with Bok Choy

When you've eaten one too many burgers, you need a hit of vegetables. This Southeast Asian-style stir-fry is easy to make—no need for a super-hot wok—and has a fresh taste that they can't match. "For the vegetables, you can use any hearty leafy greens that you have on hand," says Tien Ho, chef at Ma Peche in New York City.

1 In a medium skillet, heat 2 tablespoons of the canola oil on medium. Add the chopped lemongrass, shallots, and garlic, and saute the mixture until fragrant, about 2 minutes. Remove the sauteed ingredients to a plate.

2 In the same skillet over medium heat, saute the ground pork, breaking up any large clumps, until it's cooked through, 5 to 7 minutes. Add the lemongrass mixture, along with the red-pepper flakes, fish sauce, and salt and sugar. Continue to cook until the sauce becomes thickened, about 5 minutes. Remove from the heat and set aside.

3 Cook the rice noodles according to package instructions. In a large skillet on medium high, heat 2 tablespoons of oil. Then add the onions and cook until slightly soft, about 4 minutes. Add the bok choy and Chinese broccoli, and cook until just tender, about 4 more minutes.

4 Add the pork mixture and rice noodles to the vegetables. Then add the basil and toss to combine, adjusting the seasoning as needed.

Makes 4 servings

No Time? No Worries

4 shortcuts to a fast meal

When it comes to cooking, time just isn't on your side. In a recent Men's Health survey, 37 percent of men said they cook at home at least three times a week, but 48 percent avoid it because it takes too long. To shave precious minutes off your cooking times, use these tips from Mark Bittman, author of How to Cook Everything.

1 Chop everything at once Have your vegetables prepped and ready to go before you start cooking in order to avoid slowdowns along the way.

2 Clean as you go You don't have to be obsessive about this, but if you use a pan, wash it; you'll have more space to cook and less to do after you eat.

3 Multitask Make the salad while your meat cooks; have the rice going while you peel the shrimp; grate Parmesan while you wait for the pasta water to boil.

4 Cook the basics in bulk When you cook beans, grains, broth, or tomato sauce, make double and freeze the rest. With a minimum of effort, you'll have a head start on your next meal.

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